Need Hydrogen Storage? Think Poultry

By Phil Berardelli
ScienceNOW Daily News
23 June 2009

Here's a case for which solving an energy problem could ease a challenging environmental problem as well. Researchers have discovered that carbonized chicken feathers could provide an inexpensive, environmentally friendly way to store hydrogen fuel for future motor vehicles. If the concept is proven--and perhaps a bigger if, accepted by the automobile industry--it could go a long way toward helping to dispose of the 2.7 billion kilograms of chicken feathers generated each year by commercial poultry operations.
Hydrogen is a leading alternative fuel for vehicles. The byproducts of its combustion are nonpolluting, and its source--water--is superabundant. One hitch is the amount of energy required to manufacture it, and another is storing enough of it onboard to give vehicles a cruising range that approaches that of gasoline or diesel fuel. Hydrogen has proven notoriously difficult to store in sufficient quantities without placing it under enormous pressure, something that greatly adds to the weight of a vehicle and adds a serious explosion hazard. The best idea so far has been carbon nanotubes--microscopic structures that can pack away large quantities of hydrogen at normal pressure within a relatively small space. But a storage tank made of the nanotubes would cost millions of dollars.

Now a team at the University of Delaware, Newark, says it has an unlikely candidate: chicken feathers. It turns out that the feathers, which are made of keratin--the same protein in fingernails and beaks--comprise strong, hollow tubes. The team, led by chemical engineer Richard Wool, had been investigating the feathers' potential for improving the performance of electronic microcircuits. The air inside the tubes helps to speed electrons along the printed wiring, but the feathers weren't stiff enough to hold the circuit boards together very well. So the team tried a heating technique to strengthen the bonds between the carbon atoms in the keratin.

As the team reported today at the 13th Annual Green Chemistry and Engineering Conference in College Park, Maryland, carbonizing the feathers gave them a strength approaching that of the nanotubes. They could also store up to 1.7% of their weight as hydrogen, about as much as carbon nanotubes could store. Moreover, the feathers cost virtually nothing to produce. "They're a nuisance commodity," says Wool.

The researchers estimate that a hydrogen-storage tank using the carbonized feathers would cost only about $200 when mass-produced. It's a major step forward, but the U.S. Department of Energy has set a target capacity for hydrogen-storage techniques of 6% of weight, so the carbonized feathers need improvement. Still, Wool is confident that the goal can be achieved. "There are all kinds of next steps," he says.

Even if hydrogen doesn't become the next primary transportation fuel, finding a safer and economical way to store the gas would still be of great value, says chemical engineer John Dorgan of the Colorado School of Mines in Golden. Hydrogen has several important nontransportation uses, he explains, such as a cooling medium in electricity generation. So the innovative storage technique developed by Wool and his team could be much less hazardous than pressurized tanks. In addition, he says, "it simply makes sense to use renewable materials to build the renewable energy infrastructure."

Soybeans Grow Where Nuclear Waste Glows

Soy crops are so tough they can flourish in the contaminated soil around Chernobyl and produce healthy offspring.

If scientists can understand how plants survive in ultra-hostile environments, it will help them engineer super hearty plants to withstand drought conditions or grow on marginal cropland.

“The fact that plants were able to adapt to the area of the world’s largest nuclear accident, is very encouraging,” says Martin Hajduch, a plant biotechnology expert at the Slovak Academy of Sciences and coauthor of the study in the Journal of Proteome Research. “So we were interested to know how plants can do such a job.”

Hajduch’s team built and harvested seeds from a garden near the village of Chistogalovka, which is roughly five kilometers from the ruined nuclear power plant. They analyzed the seeds with all sorts of modern proteomics tricks, going a step beyond the narrowly-focused studies that other scientists have done.

Biologists have been studying the effects of radiation on plants for decades, and they have identified a handful of proteins that seem to protect crops from genetic damage, but this is the first time that anyone has taken a snapshot of everything that’s going on inside of Chernobyl-grown vegetables.

The Slovak scientists started by freezing each seed with liquid nitrogen and crushing it to extract a mix of proteins. Then they sorted those molecules in an electrified block of gel, and identified each one with a mass spectrometer. As a reference, they did the same thing to seeds from a garden 100 kilometers from the disaster area.

Hajduch learned that the contaminated plants make a lot of changes to defend themselves, adjusting the levels of dozens of proteins that also guard against disease, heavy metals, and salt. All of that makes sense, but the biggest difference between plants from the wasteland and the controls was somewhat surprising. The levels of hundreds of proteins that are known for their ability to shuttle other proteins around — or lock them up in storage — had been lowered.

As a result of those adjustments, the levels of Cesium-137 in the beans was remarkably low. The plants are healthy and fertile, but definitely not safe to eat.

TEST MIGHT ASCERTAIN WHO NEEDS APPENDECTOMY

Biomarker in urine could minimize unnecessary surgery By Nathan Seppa

A compound identifiable in urine might help doctors distinguish appendicitis from other abdominal problems and avoid needless surgery, researchers report online June 23 in the Annals of Emergency Medicine.

Because signs of appendicitis are particularly difficult to assess in young children and elderly adults, surgeons unnecessarily remove a healthy appendix in 10 to 20 percent of appendectomies performed in the United States, says pediatrician Alex Kentsis of Harvard Medical School and Children’s Hospital Boston.

True appendicitis, on the other hand, often goes untreated because it may cause few symptoms until the appendix ruptures. At that point, a patient risks intestinal infection and severe complications, Kentsis says.

In an effort to find biomarkers that tip off appendicitis better, Kentsis teamed with biochemist Hanno Steen and physician Richard Bachur, both also at Children’s Hospital, to test for 57 compounds in the urine of 67 children being treated for suspected appendicitis. The children had an average age of 11.

Overall, 25 of these patients were found to have appendicitis and underwent surgery. The diagnoses resulted from physical examination, symptom assessment and tests such as CT scans, ultrasounds or other measures. Tissue analysis after surgery confirmed the original diagnoses.

In conducting the urine sample analysis, the researchers didn’t know which children were ultimately diagnosed with appendicitis and which had other diagnoses. These included ovarian cysts, constipation, abdominal pain or other problems that were ascertained by follow-up phone calls six to eight weeks later.

The compound that stood out among the children with appendicitis was leucine-rich alpha-2-glycoprotein, or LRG. Immune cells called neutrophils make LRG. “Release of LRG from neutrophils is a kind of specific feature of appendicitis,” Kentsis says.

LRG is not the only compound overproduced during an attack of appendicitis. But in this analysis, it was the most reliable biomarker to show up in the urine. High levels of LRG in the urine correctly identified a child who had appendicitis and low LRG levels suggested no appendicitis 97 percent of the time, the researchers found.

“They may have found a biomarker that’s really sensitive,” says Robert C. Barber, a geneticist at the University of Texas Southwestern Medical Center at Dallas. “This is a very interesting finding.” Nevertheless, he cautions, “appendicitis is unlikely to have a magic bullet biomarker.” More likely, researchers will eventually need more than one.

Kentsis agrees, noting that other teams have already found some promising biomarkers. “You could imagine using them in combination, if one isn’t sufficient,” he says.

The team will now concentrate on validating the new findings and creating a simpler, clinic-ready kit for testing urine, Kentsis says. Meanwhile, the researchers plan to look at whether the LRG test might also work in adults.

The use of CT scans and ultrasound has improved appendicitis diagnosis in recent years, but these tests still fail to catch some inflamed appendices and wrongly pinpoint healthy ones, the authors note. Also, in some regions of the world, Kentsis says, such high-tech diagnostics just aren’t readily available.

Gene Protects Alcoholism

In an interesting finding, a study revealed that a gene variant detected among a tribe in Orissa has been protecting them from harmful effects of alcohol.

The study conducted by the department of anthropology at Utkal University here has showed that the Bondas — one the most primitive tribes of Orissa- are immune to the side effects of alcoholism.

Alcohol is an agent of cirrhosis of liver, toxic psychosis, gastritis, pancreatitis, cardiac myopathy and so on. But surprisingly none of these diseases are seen among the Bonda highlanders, who are addicted to different kinds alcoholic beverages.

The reason: presence of a gene variant ALDH2.

Jayant Kumar Nayak, a research scholar of Anthropological Survey of India, in association of with the Utkal University has conducted a study on Bondas to know whether they are genetically protected from alcoholism. On a proportionate random sampling, out of 25 villages, he selected nine for the study covering 714 households of 2,700 population. Genomic DNA was extracted from 110 unrelated adult Bondas by the ASI following ethical guidelines after taking their consents. Both ADH and ADLH2 genes, considered protecting variants for alcohol, were detected.

Curry leaves Fights Tooth Decay

The curry leaf tree (Murraya Koenigii spreng – a green leafy vegetable) is grown all over India and other countries for its aromatic leaves which are used daily as an ingredient in Indian cuisine.

The fresh curry leaves contain 2.6% volatile essential oils (containing sesquiterpenes and monoterpenes) and the essential oils in the curry leaves are sufficiently soluble in water.

They contain 21000mug total carotene, 7100mug beta carotene, 93.9mug total folic acid, 0.21mg riboflavin, 0.93mg iron, 830mg calcium, 57mg phosphorus and 0.20mg zinc per 100g.

The cold extract of curry leaves (10g of cut fresh curry leaves in 200ml of distilled water) has a pH of 6.3 to 6.4. (unpublished personal observations). Chlorophyll has been proposed as an anticariogenic agent and it also helps to reduce halitosis8.

We have observed that holding curry leaves in the mouth for 5 to 7 minutes is helpful in reducing halitosis and that the terpenes have been found to reduce airborne chemicals and bacteria.

In addition to the presence of EO, the curry leaves contain chlorophyll, beta carotene and folic acid, riboflavin, calcium and zinc and all these can act on the oral tissues and help in keeping up good oral health. Chewing 2 to 4 fresh curry leaves with 10 to 15mls water in the mouth, swishing for 5 to 7 minutes and rinsing the mouth out with water can be of help in keeping good oral hygiene and as the curry leaf is a green leafy vegetable it will be safe and cheap to use as mouthwash. as an ingredient in Indian cuisine.

The fresh curry leaves contain 2.6% volatile essential oils (containing sesquiterpenes and monoterpenes) and the essential oils in the curry leaves are sufficiently soluble in water.

They contain 21000mug total carotene, 7100mug beta carotene, 93.9mug total folic acid, 0.21mg riboflavin, 0.93mg iron, 830mg calcium, 57mg phosphorus and 0.20mg zinc per 100g.

The cold extract of curry leaves (10g of cut fresh curry leaves in 200ml of distilled water) has a pH of 6.3 to 6.4. (unpublished personal observations). Chlorophyll has been proposed as an anticariogenic agent and it also helps to reduce halitosis8.

We have observed that holding curry leaves in the mouth for 5 to 7 minutes is helpful in reducing halitosis and that the terpenes have been found to reduce airborne chemicals and bacteria.

In addition to the presence of EO, the curry leaves contain chlorophyll, beta carotene and folic acid, riboflavin, calcium and zinc and all these can act on the oral tissues and help in keeping up good oral health. Chewing 2 to 4 fresh curry leaves with 10 to 15mls water in the mouth, swishing for 5 to 7 minutes and rinsing the mouth out with water can be of help in keeping good oral hygiene and as the curry leaf is a green leafy vegetable it will be safe and cheap to use as mouthwash.